Roasted Cauliflower with Rosemary and Garlic

How was your day?  In our house, today was one of those really relaxing Sundays. There were no plans made, no schedules to adhere to, just the flow of the day.  
I spent my morning at the gym, made a quick stop by PCC on the way home, and then spent most of the  afternoon in the kitchen.  Ashley spent the day reading on the couch.  The cat had a great afternoon napping in the sun.  The laundry got done.  And some really beautiful cauliflower even got roasted for dinner.  It was a great day.  
Roasted Cauliflower with Rosemary and Garlic
2 large heads of cauliflower
1 Tbs olive oil
2 garlic cloves, minced
1 Tbs fresh lemon juice
a few springs of fresh rosemary, crushed
freshly-ground course sea salt and black pepper to taste
Preheat oven to 400°F.  Mix the olive oil, garlic, and lemon juice together.  Cut the cauliflower into florets and rub with the olive oil mixture.  Place on a sheet pan in a single layer.
Let roast for 20 – 25 minutes, turning as necessary, until the tops are beginning to brown.  Remove from oven and sprinkle with the rosemary, sea salt, and pepper.
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  1. says

    This is *definitely* on this week’s menu. Cauliflower is brilliant. Also, am I the only person who gets insanely jealous of cats when they lay in one spot so long they get dusty? No fair!

  2. says

    I’m making this with broccoli ’cause my outdoor market doesn’t have cauliflower.
    I’m restricted to whatever that little market sells. Japan’s produce selection is very limited and expensive! But I’m excited to have this for lunch tomorrow! YUMMY!

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